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Pistachio Tres Leches (Dairy Free!)

Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Latin American
Keyword: cake, dessert, pistachio
Servings: 6 or 8

Ingredients

Pistachio Tres Leche Cake

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup pistachios
  • pinch salt
  • 3/4 cup granulated sugar
  • 1/2 cup vegan butter
  • 3 tbsp ground flaxseeds +9 tbsp water
  • 1.5 tsp vanilla extract
  • 1 tsp lemon juice

3-Milk Mixture

  • 3 tbsp pistachio cream / butter
  • 1/2 cup coconut condensed milk
  • 1/2 cup coconut milk
  • 1 cup oat milk or soy milk

Pistachio Whipped Cream

  • 1 can dairy free whipping cream
  • 1 tbsp pistachio cream / butter
  • 1 tsp matcha powder

Toppings

  • crushed pistachios

Instructions

  • Preheat your oven to 350°F (175°C). Grease your baking tray.
  • Make your flax egg - mix together ground flaxmeal and water and let sit for 10 minutes.
  • In a large bowl, sift the flour and whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
  • In a separate bowl, mix the sugar and vegan butter (room temperature). Then add flax egg, plant-based milk, lemon juice and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, use a fork or skewer to poke holes all over the top.
  • In a bowl or measuring cup, whisk together the condensed coconut milk, coconut milk, plant-based milk, and pistachio cream. You can also blend it together if easier.
  • Slowly pour the milk mixture over the warm cake, a little at a time, allowing it to soak in.
  • Cover the cake and refrigerate for at least 2 hours or overnight to let the flavors develop and absorb fully.
  • When ready to serve, whip the chilled coconut whipping cream with pistachio cream. Sift in some matcha towards the end into the fluffy cream.
  • Spread the whipped cream on top of the chilled cake. Garnish with chopped pistachios. Slice and serve cold!